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Chimichurri Sauce

This bright, garlicy sauce from Argentina is a classic partner to grilled steak and chicken - but why stop there? It's also fantastic with empanadas, fish and anything else that could use a kick of peppers and herbs. (We've even been caught eating it straight out of the bowl with a spoon.)

Directions

For the sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water.

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Notes

The sauce can be made 1 day ahead and refrigerated; bring to room temperature before serving.